Effect of low-dose food irradiation on antioxidant systems in postharvest fruits and vegetables

Food irradiation is a well-established physical preservation technique that utilizes ionizing radiation to enhance food safety and extend shelf life. This method effectively controls pests, delays ripening, and inactivates pathogens while maintaining nutritional quality. The review examines various radiation types (gamma, X-ray, electron beam) and their applications across different food categories. While significant research has been conducted on staple crops and spices, gaps remain in studying highly perishable fruits, nutrient-dense cereals, dairy products, and premium spices. Current research initiatives in India (BARC, ICAR) and globally (IAEA, FAO) are discussed, along with emerging opportunities for using alternative radiation sources. The paper highlights the need for further research on underutilized food products and comparative studies of different irradiation methods to optimize food preservation strategies.

This study investigates the impact of 1 MeV electron beam and 80 keV X-ray irradiation on the decomposition rate and radiation–chemical yield of 1-hexanol in aqueous saline solution to develop a comprehensive approach to determining reliable volatile organic compound markers for food irradiation. A 50 mg/L 1-hexanol solution was irradiated with the doses ranging from 100 to 8000 Gy at various dose rates ranging from 0.2 to 10 Gy/s to assess the impact of irradiation parameters on the decomposition rate and radiation–chemical yield of volatile compounds typically found in food. GC–MS analysis revealed a non-linear decrease in 1-hexanol concentration with increasing dose, accompanied by the formation of aldehydes, ketones, and secondary alcohols. Among these products, hexanal was detected at the lowest applied dose and exhibited dose-dependent behavior that correlated strongly with 1-hexanol degradation. Density functional theory calculations identified the most probable pathways for the formation of hexanol decomposition products, involving direct ionization, radical reactions, and oxidation. A mathematical model proposed in the study describes dose-dependent transformations of 1-hexanol into hexanal, enabling quantitative estimation of the degradation extent of hexanol. The findings suggest that hexanal can serve as a quantitative marker for hexanol degradation, supporting the development of rapid “dose range” determination methods for food irradiation that ensure microbial safety while minimizing undesirable oxidation of proteins, fats, and carbohydrates.

Identification of irradiated food through hyperspectral imaging assisted by deep learning techniques

Approximately 70% of commercial industries worldwide use electron accelerator technology for various irradiation processes. The advantages of irradiation processes compared to thermal and chemical processes are higher output levels, reduced energy consumption, less environmental pollution, and producing superior product quality and having unique characteristics that cannot be imitated by other methods. Research Center for Accelerator Technology (PRTA), BRIN, Indonesia is developing standing wave LINAC (SWL) for food irradiation applications at S-band frequencies (±2856 MHz), electron energy of 6-18 MeV, and an average beam power of 20 kW. This paper aims to model, simulate, and analyze the klystron modulator in the RF linear accelerator (LINAC). The klystron modulator is the main component of the RF LINAC, which functions to supply klystron power with the order of megawatt peak DC, so that the klystron can amplify the low-level RF signal from the RF driver into a high-power RF signal with a power of 2-6 MW peak. The klystron modulator modeling is carried out based on mathematical modeling, then simulated using LTspice to analyze the system performance of the klystron modulator. The results of the klystron modulator modeling simulation show stable system performance and dynamic response. So that it meets the specifications of the 6-18 MeV SWL LINAC being developed by PRTA-BRIN.

Estimation of irradiation doses in chicken samples using a reaction-based fingerprinting method.

Food technologies for space missions.

Food safety is a critical public health issue in Malaysia, where concerns have been raised by recent high-profile incidents. This study evaluates Malaysian consumers’ knowledge, attitudes, and practices concerning food safety and examines the influence of social norms and trust in food safety governance. A cross-sectional survey of 1,416 Malaysian consumers was conducted using a structured online questionnaire, which assessed consumer knowledge, risk perception, preventive measures, and trust in food safety governance. Findings revealed substantial knowledge gaps among Malaysian consumers, particularly regarding food additives, contamination, and safe handling practices. While basic hygiene practices were generally followed, moderate concern existed about genetically modified foods and food irradiation, reflecting consumer skepticism toward these technologies. Social norms significantly influenced food safety behaviors, and trust in expert opinions and certification labels proved crucial in shaping practices. These findings highlight the need for targeted educational interventions to address knowledge gaps, enhance consumer confidence in food safety, and emphasize the importance of leveraging social norms and expert opinions in public health campaigns to improve food safety behaviors. The study provides valuable insights for policymakers and public health authorities in refining food safety communication strategies and regulatory frameworks in Malaysia.

Promotion of remyelination by a thyromimetic drug leading to functional recovery.

Foodborne pathogenic microorganisms pose a significant public health issue worldwide, while post-harvest food losses are also considered one of the leading causes of hunger and malnutrition globally. In the food industry, irradiation technology, particularly used as an alternative to thermal processes and regarded as an environmentally friendly method, plays a crucial role in addressing food insecurity and foodborne diseases worldwide. Food irradiation is a non-thermal, technical process in which food is exposed to ionizing or non-ionizing radiation (such as UV, visible light, infrared, radio waves) at specific doses. The irradiation process, which does not involve high temperatures, preserves the food's nutritional value, freshness, and sensory properties (texture, color, taste, and flavor) because it doesn’t damage the structure of food components. The basic principle is that when the irradiation source hits the food, excitation and ionization occur, which inhibits DNA synthesis in living organisms. This effect is primarily used to inhibit the growth of pathogenic microorganisms. Gamma irradiation technology is effective in inhibiting microorganisms/pathogens that cause dangerous diseases and damage food quality, such as Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus spp. and Salmonella spp. Even low doses (up to 10 kGy, the safe dose limit) affect target groups of microorganisms. In this review discusses the role and applicability of irradiation technology in ensuring the microbiological quality of foods.

Food irradiation is gaining popularity worldwide due to its potential to extend shelf life, improve hygienic quality, and meet trade requirements. The electron paramagnetic resonance (EPR) method is a reliable and sensitive technique for detecting untreated and irradiated foods. This study investigated the effectiveness of EPR in identifying irradiated meat and seafood containing bones. Beef, lamb, chicken, and various fish were irradiated with electron beams at different doses and analysed using an EPR spectrometer. During irradiation, the food samples were surrounded by small ice bags to prevent autodegradation of cells and nuclei. After the irradiation process, the samples were stored at −20 °C. For EPR signal recording, the flesh, connective tissues, and bone marrow were removed from the bone samples, which were then oven-dried at 50 °C. The EPR spectra were recorded using an X-band EPR analyzer. Unirradiated and irradiated samples were identified based on the nature of the EPR signals as well as the g-values of symmetric and asymmetric signals. The study found that the EPR method is effective in distinguishing between unirradiated and irradiated bone-containing foods across nearly all applied radiation doses. The peak-to-peak amplitude of the EPR signals increased with increasing radiation doses. It was observed that unirradiated bone samples showed low-intensity symmetrical signals, while irradiated samples showed typical asymmetric signals. Overall, the study demonstrated that the EPR method is a reliable and sensitive technique for identifying irradiated foods containing bones and can be used for the control, regulation, and proper surveillance of food irradiation.

Food irradiation is a physical process that subjects packaged or bulk foods to doses of ionizing radiation, which are energies high enough to displace electrons from atoms and molecules and convert them into electrically charged particles, known as ions. The standards that establish the requirements for approval of food irradiation process represent a technical set of rules for standardizing ideas. Although food irradiation technology is already approved and regulated by Brazilian Health Regulatory Agency (Anvisa), there are still many obstacles that prevent the complete commercialization of irradiated foods in Brazil, among which is the low consumer acceptance of this type of food. The commercial use of food irradiation technology is growing slowly due to misinterpretations by a large part of Brazilian consumers. Because of this lack of knowledge, laws, and experiments are important, as they define the limits of dose that can be employed in the irradiation process to guarantee the integrity of the product and the health of the consumer. In this work, the survey, analysis, and evolution of Brazilian, and international legislation related to ionizing irradiation practices in food will be carried out. A timeline of the evolution of legislation in Brazil will also be described, characterizing the importance of guidelines involving food irradiation. The irradiation of food favors the provision of food security and ensures the increase in the supply of food products of high biological and sanitary quality, contributing to the promotion of a privileged and sustainable nutritional status for all people.

Technological advances, such as food irradiation, aim to improve environment sustainability, human health, and the well-being of society. Food irradiation is a well-established and effective technology for preserving and disinfecting food, keeping food quality and nutritional properties. The lack of adequate information about nuclear sciences can lead to resistance, compromising acceptability. Prejudices and misinformation lead society to associate nuclear techniques with harmful effects on human health and on the environment. The recent reformulation of the Brazilian National Common Core Curriculum favor interdisciplinarity and provides opportunities for the inclusion of nuclear sciences in schools. Themes that are crucial to national development, such as Science and Technology, as well as Food and Nutrition Education, are now mandatory subjects in schools. Considering the vast content available on the Internet, with channels of direct communication with young people, this study aimed to analyze the prior knowledge about nuclear sciences, especially food irradiation, among Elementary School students at a well-known private school in São Paulo. The research with groups of students allows communicators to identify current gaps and specific needs for the development of future actions to combat disinformation. The results bring a paradoxical perception of elementary school students, whose prior knowledge is fragmented and decontextualized. However, the research demonstrates that students are receptive to new learning, and tend to support national technological advances, including nuclear sciences. Also, the offer of quality information, in a formal learning environment, can instigate critical thinking, reformulate opinions and contribute to the acceptability of peaceful applications of nuclear technology.

ABSTRACTFood irradiation enhances food safety and shelf life, but consumer acceptance in China is hindered by radiation‐related misconceptions and low awareness. This study investigated 556 Chinese consumers through an online survey, analyzing demographic influences and attitudes via SPSSAU. The key findings revealed a strong preference for the term “ionized food” (69% acceptance) over “irradiated food” (31%), particularly among those with nuclear risk concerns. This finding highlights the notion that the use of the label “ionized food” can avoid knee‐jerk associations with nuclear radiation. When the term “irradiated food” is employed, clear explanations of what irradiated food involves should be provided on food labels. While over 80% of the respondents recognized conventional sterilization methods (e.g., pasteurization), only 17% identified irradiation. Demographic analysis showed higher initial acceptance among men and the 26–45 age group (75% willingness), although disclosure of everyday irradiated products (e.g., spices, snacks) triggered resistance, especially among women (77% of reversals). Education positively correlated with acceptance, with doctoral students showing 64.5% approval. Notably, 65.6% of initially willing consumers rejected irradiated foods after learning about inconspicuous labeling, reflecting distrust in market transparency. Mobile platforms (WeChat, TikTok) were preferred for science communication (70%), while older adults favored community outreach. Targeted science communication campaigns should be launched to dispel radiation‐related misconceptions. Governments should also customize strategies for different demographic groups, particularly to address the concerns of students, women, and elderly individuals. By leveraging digital media and collaborating with schools, communities, and businesses, consumers can be effectively educated, their concerns can be alleviated, and trust in irradiated food can be enhanced.

Food irradiation is a scientifically validated method for improving food safety and shelf life, yet public acceptance remains limited due to persistent misconceptions. This study investigates consumer perceptions of irradiated food in the Abai region of Kazakhstan, an area historically affected by radiation exposure, though this context is not explicitly addressed. A structured questionnaire was administered to 420 adult residents across urban and rural districts, collecting data on familiarity, knowledge, perceived risks and benefits, willingness to consume, and influencing factors such as trust in authorities and preference for natural foods. Descriptive and inferential statistical analyses, including Pearson correlation and Duncan's test, were employed. Results reveal widespread knowledge gaps-only 20% correctly rejected the myth that irradiated food is radioactive-yet nearly half of respondents expressed willingness to purchase such products. Perceived health risk was high across all food categories, especially infant food, but this did not consistently predict avoidance. Demographic variables such as education and age influenced perceptions of necessity, while gender and trust in authorities had minimal impact. The study concludes that although consumer knowledge is low, moderate openness exists toward irradiated food, suggesting that public education and clear communication could play a pivotal role in building acceptance for this food safety intervention.

The agricultural food industry is giving priority to the development of technologies that guarantee product quality and safety as customers grow more conscious about food safety and health. Conventional thermal preservation techniques, such pasteurization and sterilization, frequently degrade food's nutritional value and texture. Alternative methods that preserve the stability and freshness of food items are becoming more popular in response. Among these technologies is food irradiation, which has been used for more than a century. Ionizing radiation is applied to packaged or bulk goods in the form of gamma rays from Cobalt-60 or Cesium-137, X-rays up to 5 MeV, or accelerated electrons up to 10 MeV. Without causing radioactivity in food or packaging, this technique improves microbiological safety, increases shelf life, and conforms to quarantine regulations. Conducted in shielded environments, food irradiation is recognized globally for its ability to ensure hygienic quality and reduce post-harvest losses. This paper provides an overview of food irradiation practices and their status in the Americas, the European Union, Asia, and Bangladesh, underscoring the technology's evolution, bene-fits, and widespread acceptance. Environ. Sci. & Natural Resources, 14(1&2): 65-71, 2025

Irradiation of food products with ionizing radiation (OII) is a promising area in the food industry, which is actively developing and using in various countries of the world. This method allows effectively combating dangerous pathogens, prevent food spoilage and extend their shelf life. Food irradiation is approved by the Food and Agriculture Organization of the United Nations (FAO), WHO, and Codex Alimentarius as a safe method of food preservation. Currently, irradiation of several categories of food is allowed in Russia. In this regard, safety issues for consumers of such products are acute. Food exposure leads to radiation, microbiological, and chemical changes in food, but their safety is comparable to that of products treated with other traditional processing methods such as heating, pasteurization and canning. Irradiation of food products does not lead to their radioactivity. According to the Codex Alimentarius, the maximum absorbed dose during irradiation should not exceed 10 kGy. Irradiation of fatty foods leads to the formation of 2-alkylcyclobutanones (2-ACB). Cytotoxic and genotoxic effects of 2-ACB have been confirmed in studies, but only in the case of high concentrations of these compounds. In products irradiated with doses up to 59 kGy, 2-batteries are formed in low concentrations, therefore, irradiation of food products also does not lead to mutagenic or genotoxic effects. The research data confirm the absence of radiation, microbiological, and toxicological risks if the recommended doses and regimens are observed.

Non-thermal processing techniques for fish and fish product preservation are gaining importance at present due to no loss of properties during heating. Irradiation forms a better option for fish and fishery product preservation due to its lethal effect on microbes. Seafood irradiation has been proven an effective and safe method without adverse effects increasing the integrity and safety of fish and fishery products as food is not becoming radioactive at low and medium doses up to 10 kGy proved by scientific research. Irradiation of fish and fishery products reduces microbial load and total volatile base nitrogen value, however, it may increase the barbituric acid-reducing substances (TBARS) due to the formation of radiolytic products. Irradiation is now being commonly used in many countries, as people are becoming more aware of the role of food irradiation in regard to seafood safety and product shelf-life extension. Reliable methods for the detection of irradiation are now available and are effective in confirming compliance with regulations regarding food irradiation. An extensive education is needed for broad public acceptance. In this review, irradiation for the preservation of fish and fishery products has been explained.

With the global population projected to reach approximately 9 billion by 2050, there's a growing need to explore alternative food sources. Insects have emerged as a potential solution to meet food demand, offering a substitute for conventional livestock. However, a primary safety concern surrounding these novel foods is their allergenic potential, especially given the absence of standardized testing methodologies. To mitigate this risk, food irradiation has been explored as a method to reduce allergenicity in insects intended for human and animal consumption. This study utilized an enzyme-linked immunosorbent assay to determine the allergenic proteins in specific insect types after irradiation treatment. Significant differences in detectable protein levels were observed between Tenebrio molitor and Acheta domesticus samples, but no significant differences in protein content were found between food and feed samples of both species under identical irradiation conditions. Further research is required to ensure the protocol's suitability for more complex food matrices.

The article discusses the application of food irradiation as a solution for food preservation and safety in naval settings, focusing on the missions of the Brazilian Navy's submarines. Food irradiation, recognized in 37 countries, effectively eliminates parasites, fungi, and bacteria, extending the shelf life of foods without compromising their nutritional and sensory qualities. The research used an electronic questionnaire to assess the knowledge and acceptance of food irradiation among military and civilian personnel of the Navy. Results indicate that before receiving information, 54% of participants were unaware of the technology, and 28% had a negative view of nuclear energy. After exposure to informative materials, 82% of participants expressed willingness to consume irradiated foods, up from 54% previously. The study highlights the importance of education and scientific dissemination for the acceptance of the technology and suggests expanding the study to a larger sample within the Navy. The findings suggest the potential use of food irradiation in Navy ships and submarines, contributing to the health and well-being of crew members.